Chef Mommie's Note:
I got this recipe off of TV this morning and it appeared to be as good as Carnie Wilson says it is. She has a cookbook out and I told my husband that he has to get it for me TODAY! The people on the show that ate it, showed true pleasure in doing so.
My Private Note
Units: US | Metric
- 3 1/2 cups large elbow macaroni
- 10 ounces Velveeta cheese, cut into 1-inch squares
- 10 ounces white cheddar cheese, cut into 1-inch squares
- 15 ounces gruyere cheese, shredded
- 1 -2 cup monterey jack and cheddar cheese blend, shredded (combined)
- 4 ounces cream cheese (room temp.)
- 2/3 cup sour cream
- 1 1/3 cups heavy cream
- 1 1/3 cups half-and-half
- 1 egg
- 2 2/3 tablespoons flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1/8-1/4 teaspoon cayenne pepper
- 1/8 teaspoon nutmeg (fresh if you have it)
- 1 teaspoon kosher salt
- 1 pinch paprika
- 1 tablespoon fresh chives (optional for garnish)
- 1Grease a 13 x 9 nonstick metal baking pan with 1 Tbsp butter.
- 2Preheat oven to 350.
- 3Prepare macaroni according to package directions, cook until al dente.
- 4Add a pinch of salt and a dash of olive oil to the boiling water while cooking.
- 5Drain pasta well and pour into the baking pan.
- 6In a large mixing bowl, add the heavy cream, half-and-half, and sour cream.
- 7Break the cream cheese into small pieces and add it to the bowl.
- 8Add the egg, flour, worcestershire, garlic and onion powder, dry mustard, cayenne pepper, and nutmeg.
- 9Combine very well with a wire whisk to break up the cream cheese. It will still look lumpy when your done.
- 10Place and push down the Velveeta and White Vermont cheddar cubes into the pasta. Work your way around the whole dish, through and toward the middle (they don't have to be completely pushed to the bottom because they will spring up , but just push them down as best you can). Now sprinkle the wondeful Gruyère cheese evenly over the top.
- 11Pour the mixture on top evenly, covering all of it.
- 12Gently shake the pan afterwards to make sure that the liquid is even.
- 13Push down and make little holes into the mixture with your fingers. (You're just helping to get some of that Gruyère down deeper below the surface.).
- 14Sprinkle the Jack-and-Cheddar combo over the mixture and sprinkle the paprika on top.
- 15Put in the oven on the middle rack.
- 16Bake until brown and bubbly. (30-45 minutes).
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Nutritional Facts for Fall to Your Knees Macaroni and Cheese
Serving Size: 1 (248 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 792.8
- Calories from Fat 506
- Total Fat 56.2 g
- Saturated Fat 34.0 g
- Cholesterol 203.6 mg
- Sodium 1074.6 mg
- Total Carbohydrate 36.4 g
- Dietary Fiber 1.3 g
- Sugars 4.8 g
- Protein 35.4 g